During summer, no-cook meals are ideal, and tabbouleh is an excellent choice. This Levantine salad is made primarily with fresh parsley, tomatoes, and bulgur wheat, dressed with olive oil and lemon juice. Unlike other salads, tabbouleh is known for its vibrant flavors. A common mistake is using couscous instead of bulgur wheat, which provides the proper texture. Tabbouleh's simplicity can lead to mistakes in preparation, but knowledge of the key ingredients ensures success.
One of the main mistakes people make with tabbouleh is using the wrong grain. Traditional tabbouleh is made with bulgur wheat, not couscous.
Bulgur wheat has just the right amount of bite needed to give a tabbouleh the right texture, while couscous can become too soft and mushy.
Making tabbouleh doesn't have to be boring; it's a tangy and fresh salad that's bright and bursting with flavor.
Tabbouleh is a simple salad, but many ways people go wrong with it are common, especially with ingredient choice and preparation.
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